table of contents
- Ingredient solanine
- Solanine poisoning
- storage
- consumption
Potatoes. The tuber in different colors and numerous varieties has become one over the past centuries It has become extremely important crops and is found in a wide variety of crops and cuisines Use. The wide variety of potato dishes mostly make use of boiled, deep-fried or baked potatoes, which are then made edible. However, there are certain forms of preparation and nutrition that use raw and semi-raw potatoes. Is it true that Solanum tuberosum is poisonous when raw?
Ingredient solanine
Like other nightshades (bot. Solanaceae) via alkaloids, which are toxic and not suitable for consumption. Alkaloids are organic compounds based on nitrogen and alkaline substances that are not only formed by plants but also by other living things. In the case of the potato, the alkaloids produced are the so-called solanine, the name of which refers to the nightshade family. It is formed exclusively by the Solanaceae and consists of the following two substances.
- Solanidine: a saponin
- Solatriosis: a carbohydrate made up of other chemical components, such as glucose
Solanine is a steroid alkaloid that protects potatoes from predators, bacteria, pests and microorganisms. Solanine is fatal from a dose of 400 milligrams because it attacks the central nervous system and often leads to shortness of breath and fatal symptoms of paralysis. The first symptoms of intoxication appear at an amount of 200 milligrams and are manifested in a variety of symptoms, including the following.
- Drowsiness
- Hyperesthesia: hypersensitivity to touch
- Breathing becomes difficult
- nausea
- Vomit
- Noticeable scratching or burning in the throat
- Inflammation of the intestines and kidneys
- Dissolving the erythrocytes (red blood cells)
- fever
- Pain in the limbs
- Cardiac arrhythmias
- Damage to the central nervous system
Solanine poisoning
Don't worry, solanine poisoning like this is not possible with commercially available potatoes. Even raw or semi-raw potatoes can only trigger poisoning if they are at least three kilograms or more. So many potatoes hit the stomach after a small number, because they are often inedible uncooked and not so easy to digest. Of course, they are still poisonous, but the symptoms of poisoning are limited.
- general nausea ("heavy stomach")
- Vomit
- diarrhea
- Breathing problems
- cramps
For this reason, raw or semi-raw potatoes can be consumed, but only in small quantities. If solanine accumulates in the body over a long period of time, this also has a negative effect on your health. This is because solanine does not really dissolve in the body and can therefore lead to problems in the long term. Children and sensitive people in particular should refrain from consuming uncooked potatoes in order to avoid solanine poisoning. Small servings of the uncooked are fine for healthy adults with no allergies, unless the Solanum tuberosum are in the following states.
- very old
- green
- provided with seedlings
If one of these conditions occurs, you should definitely boil the potatoes beforehand, as a lot of solanine can accumulate, especially in the peel of the green areas. The increased amount averages 35 milligrams per 100 grams of green, raw tubers, which triggers the first symptoms of poisoning with a potato quantity of around 571.42 grams. Such a quantity is edible, but it should absolutely be avoided. The lethal dose would therefore be set at twice the amount. Seedlings and very old potatoes do not have such a high proportion of solanine, but they are more dangerous than ripe, cooked potatoes.
Tip: Solanine poisoning was a serious problem in earlier centuries that has even manifested itself in regular deaths. The reason for this was the extremely high concentration of the alkaloid in the potato varieties of that time, which is no longer the case today.
storage
If you want to try one of the potato dishes with raw potatoes, you should make sure that the tubers are stored correctly before consumption. This is particularly important, as this is the only way they are not poisonous and can easily be consumed in small quantities. Store the nightshade family in the following way to keep them edible.
- store in a cool and dark place
- Pantries are perfect for this
- in the case of storage in the basement, attention must be paid to moisture
- do not store too long, because the solanine content increases with the age of the tubers
- do not store tubers with seedlings, as these have a high solanine content
- large tubers are more beneficial to store than small ones
- this is due to the distribution from peel to pulp
- the more peel there is, the higher the solanine content in the potato
- larger tubers have a lower solanine content without peel
This type of storage is generally recommended for all potatoes. The sun and heat increase the formation of green areas that are poisonous and should never be consumed. You should generally discard these potatoes if you plan to eat them raw. Remember that raw and even half-raw potatoes must always be peeled before consumption to reduce the risk of poisoning. The shell may taste good after grilling, but it is inedible when raw and is actually quite difficult to swallow.
Tip: Do not store the tubers in the refrigerator. In the refrigerator, the aroma of the potato changes as the starch is converted into sugar, which makes it very sweet and often inedible to taste.
consumption
Even as a child, parents advised that potatoes should never be eaten raw, semi-raw or with green spots. This also applies to the seedlings. Solanine is toxic, so knowing the best way to eat potatoes without running the risk of poisoning is important. In doing so, you have to consider a few points, according to which it is even possible to incorporate potatoes into your baby's diet. The following points should be mentioned here.
Peel or peel
Removing the peel is one of the best ways to remove high levels of solanine before the potato is cooked. The peel contains the highest amounts of solanine and therefore it is not recommended to leave it on the tuber for consumption. Above all, green spots need to be removed. Peeling after cooking is more recommended than peeling, as it allows vitamins and other nutrients to remain in the potato.
Cook
if solanine is heated in boiling water, it escapes from the potatoes and then collects in the boiling water. For this reason, this water must no longer be used for cooking and must be thrown away. The tubers are then free of solanine.
Juiced
yes, solanine is poisonous, but there is a third way to process Solanum tuberosum. You can juice the tubers after peeling and simply drink them, which even has positive effects on the body:
- Potato juice is high in antioxidants
- has a calming effect on the stomach, for example with heartburn
While you shouldn't drink too much of raw potato juice, juicing is a tasty alternative to cooking the popular tuber.
Tip: Solanine decomposes at a temperature of 260 ° C. For this reason, baked potatoes in their skins can be prepared without hesitation at such temperatures and then consumed.
